Italian culinary specialties don't need any introduction. The most delicious dishes are also the easiest to prepare, but at the same time they are an endless source of ideas for talented and creative chefs.
An example? Our Executive Chef Vincenzo Di Tuoro took inspiration from “pasta al burro e parmigiano” for creating his “Parmesan cheese tortelli with cream of Venetian calf’s liver and onion consommé”. The signature dish of San Clemente Palace Kempinski is a feast for your eyes and a burst of flavours for your palate. What usually is the pasta sauce - made of butter and Parmesan cheese - becomes the tortelli's filling along with a mousse of calf’s liver as a tribute to the famous local specialty "Fegato alla Veneziana". Tortelli are served with caramelized onions consommè that adds a distinctive twist to the presentation and flavour.
Our tip to Acquerello restaurant's guests is to eat the tortelli in one bite. Do you wonder why? Our waiters will be pleased to explain you the reason behind this suggestion...
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